Lovin' From the Oven

Thick and Chewy Gingerbread Cookies

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These were one of my cookies from the Christmas season that didn’t quite get finished. I spent hours working on them, but when it came down to it, I just ran out of time. Such a shame.. I forgot how much time rolled out cookies really take.
I baked batches of these and left them in a ziploc bag for days after Christmas had passed. I even left them undecorated because royal icing is just too time consuming. My friend came over and took a bite of a gingerbread cookie, despite me telling him that they were old, and took the whole bag home. These gingerbread cookies didn’t really taste like gingerbread cookies.. they tasted more like… well, I don’t even know. A little bland? Not very gingery?
Not that they were bad, they weren’t. But they weren’t fantastic. They did have some good characteristics, though… the cookie was sturdy, the outside was crisp, and the inside was soft and crumbly. I guess you win some, you lose some. You can’t have the best of both worlds!
From Sweet Pea’s Kitchen

  • 3 cups all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
  • 3/4 cup molasses
  • 2 tablespoons milk
  1. Mix together the flour, sugar, cinnamon, ginger, cloves, salt, and baking soda in a mixing bowl.
  2. Cream the butter into the flour mixture until combined. Next, add the molasses and milk and mix until it forms a uniform dough.
  3. Divide dough in half and wrap in saran wrap. Refrigerate for at least two hours.
  4. Preheat oven to 350 degrees.
  5. Roll out the dough into 1/4 inch thickness and cut into desired shapes.
  6. Gather scraps and repeat process #5 until the dough is all used up.
  7. Place cookies about 1 inch apart on baking sheet. Bake for 8 to 11 minutes.
  8. Decorate as desired with royal icing if desired.

Banana Cupcakes with Peanut Butter Frosting

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I was walking through the grocery store for baking ingredients the other day and walked right past the floral section. That got me thinking… Who was the first boy that gave me flowers? As I pondered it for the next 5 aisles, my mind drew a complete blank. I had no idea who it was! I still don’t know who it was!
Funny thing is, I remember every detail about the boy that gave me my first cookie. It just goes to show you: the way to a woman’s heart might be the same as a man’s— through her stomach!
Cookies, brownies, cupcakes… you name it, I’ll eat it all. These cupcakes were a tad bit dry and could’ve used some oil or another banana to give it some moisture, but besides that, peanut butter and banana go together like milk and cookies. It’s meant to be. The frosting is very thick and decadent… definitely not for the light-hearted. Mix it with a light cupcake, though, and you’ve got yourself a winner!
From Framed Cooks, who got it from Bon Appetit.

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)
  1. Preheat to 350°F and line 12 standard muffin cups with paper liners.
  2. Mash bananas with fork until smooth. Mix in the sour cream and vanilla.
  3. In another bowl, beat sugar and butter until light and fluffy. Add egg and egg yolk and beat until well blended. Add the dry ingredients to the wet ingredients (flour, baking powder, baking soda, and salt) until incorporated.
  4. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  5. Bake cupcakes until toothpick comes out clean, about 20 minutes. Transfer cupcakes to rack and cool completely.
  6. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Beat mixture until smooth. Spread frosting over top of cupcakes and enjoy!

Cinnamon Roll Cake

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Sorry I’ve been MIA for a while.. the 12 days of cookies really wore me out! I even took a mini break to Las Vegas to relax. I’m addicted to the “Deal or No Deal” slot machine. By addicted, I mean putting a dollar in and freaking out if I lose it or not. Don’t worry, I won it back on the “Goldfish” slot machine. Haha, I’m quite the high roller, don’t you know.
Here’s a quick little post on a cake that people loved. My DB and his sister in law even claimed it to be the best thing I’ve baked so far. That’s quite a statement! The cake is basically a lighter version of a cinnamon roll. Soft, just the right amount of sweetness, and not so messy to eat. I didn’t add in nuts, but I’m sure they’d make a great addition. From The Girl Who Ate Everything.

Cake:

  • 3 cups flour
  • ¼ teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 ½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup (1 stick) real butter, melted

Topping:

  • 1 cup (2 sticks) real butter, softened
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
  3. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake.
  4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center.
  5. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.

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